- 1-2 tablespoons of avocado oil
- 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
- 1 large red onion, peeled and chopped
- 1-2 teaspoons chili powder
- OPTIONAL: 1/2 teaspoon chipotle powder (if you like things a bit spicier)
- ½ cup extra virgin olive oil
- 1 to 2 tablespoons minced jalapeño
- Juice of 2 limes
- 1 clove garlic, peeled
- 1/2 teaspoon ground cumin
- 2 cups cooked black beans
- 1 red, orange or yellow bell pepper, seeded and finely diced
- 1 cup chopped fresh cilantro
- A couple of big handfuls of baby spinach
- Sea salt and pepper, to taste
Preheat oven to 400 degrees. Put the sweet potatoes and onions into a mixing bowl and drizzle with 1-2 tablespoons of avocado oil. Sprinkle the chili powder (and chipotle, if using) over the vegetables, along with some salt and pepper. Toss with a spatula until all of the vegetables are coated with the oil and spices.
Put the sweet potatoes and onions onto a large baking sheet lined with parchment paper. Roast, turning occasionally, until the potatoes begin to brown and are just tender inside — about 30 to 40 minutes. Remove from oven and set aside.
While the vegetables are roasting, prepare the dressing. Put jalapeño in a blender along with garlic, lime juice, cumin, olive oil and a sprinkle of salt and pepper. Process until blended.
Put the warm vegetables in a large bowl, and add the beans, bell pepper and spinach.
Toss gently with the dressing and cilantro.
Add salt and pepper to taste and serve.
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